Korean Bbq Beef

• total time: 10 hours

Ingredients

48oz skirt steak, exterior fat trimmed lean*

5 tbsp soy sauce

3 tbsp gochujang

3 tbsp mirin

2 tbsp honey

2 tbsp garlic purée

1 tbsp ginger purée

Black pepper, to taste

4 tbsp oyster sauce*

2 tbsp toasted sesame oil*

Directions

Add after cooking/after shredding beef for best flavor. I added in at the beginning on accident, and it still tasted delicious, but generally better to add these at the end

I recommend Lee Kum Kee brand for the oyster sauce. It should taste very umami & salty with deep caramelized sweetness (it shouldn’t taste fishy or bitter)

Other lean steak options:

Flat Cut Brisket (all exterior fat removed)

Beef chuck (remove large chunks of fat)

Top sirloin

Low: ~6 hours

Or

High: ~4 hours

Spicy cream sauce:

200g nonfat skyr or greek yogurt

2 tbsp gochujang

2 tsps chili crisp

Add 40ml milk or until desired constituency

Salt & pepper to taste

600g Rice (uncooked weight)

Garnish with sesame seeds and green onions